Health benefits
Pigskin: protects the nervous system
Star anise: regulates qi, relieves pain, and dispels cold
Zanthoxylum bungeanum: maintains the health of skin and mucous membranes
Ingredients
Pigskin ( 1 Jin ) | |
Quick-frozen green peas ( 50g ) | Carrots ( 40g ) |
Salt ( appropriate amount ) | Octagonal ( 1 piece ) |
Zanthoxylum bungeanum ( 2 grams ) | Geranium leaves ( 2 pieces ) |
Ginger ( 50g ) |
How to make raw juice skin jelly
1.Wash the pig skin and blanch it in a pot with cold water
2. Boiled pig skin Change color and curl to keep warm
3. Remove the pig skin and scrape the oil from the pot.It is very easy to take it out and then scrape it, but it will not be easily scraped off after it cools
4.Pig Cut the skin into strips, add salt to warm water and wash repeatedly 4 to 5 times (remove oil)
5.Put the cleaned pig skin into a casserole, add about 3 times the cold water, add ginger and salt, and seasoning bag: star anise, pepper and fragrant leaves
6.Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours
7. Put the cooked pork skin soup into the mixing cup
8.Stir into a thin paste
9. Blanch the green peas and carrots in advance and sprinkle them on In the mold
10.Pour the pigskin liquid into the mold bowl
11. Let it cool naturally and then refrigerate it for 2 hours to take shape
12.Cut into small pieces and can be eaten directly or served cold
13. Bowl juice: light soy sauce, sesame oil, spicy millet, sugar, rice vinegar, minced coriander
14. Pour it directly on top or eat it alone!
15.The original juice skin jelly is ready!
Tips
①The pig skin must be blanched and then scraped with oil while it is hot
②The pig skin must be washed repeatedly in warm water until it is no longer turbid
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